Description
Delight in these classic French Vanilla Beignets, light and fluffy fried dough squares dusted generously with powdered sugar. Perfectly crisp on the outside and tender inside, these beignets carry a subtle vanilla flavor, making them an irresistible dessert or sweet treat inspired by New Orleans charm.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the active dry yeast into the warm milk (110°F) and let it sit undisturbed for 5 to 10 minutes until the mixture becomes foamy, signalling the yeast is active.
- Prepare Dough Mixture: Add the granulated sugar, eggs, melted butter, and vanilla extract to the yeast mixture, whisking together until all ingredients are thoroughly combined.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet ingredients, mixing until a soft dough forms that is slightly sticky but manageable.
- Knead Dough: Transfer the dough onto a floured surface and knead for approximately 5 minutes until it becomes smooth and elastic, which helps develop gluten structure.
- First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape Beignets: Once risen, roll out the dough on a floured surface to about 1/4-inch thickness and cut into 2-inch squares using a knife or pizza cutter.
- Heat Oil: In a deep pot or heavy-bottomed pan, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure optimal frying temperature.
- Fry Beignets: Fry the dough squares in batches without overcrowding for 1 to 2 minutes on each side or until they puff up and achieve a golden brown color.
- Drain and Dust: Using a slotted spoon, remove the beignets from oil and place them onto paper towels to drain excess oil. While still warm, dust generously with powdered sugar before serving for that signature sweet finish.
Notes
- Beignets are best enjoyed warm, fresh out of the fryer for optimal texture and flavor.
- Enhance the dough by adding a pinch of nutmeg or cinnamon to the flour for a subtle spicy note.
- For a delightful variation, fill the fried beignets with pastry cream or your favorite jam after frying for an added layer of indulgence.
